Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, japanese cheesecake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Japanese Cheesecake is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Japanese Cheesecake is something which I’ve loved my entire life.
Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Includes video. Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake. Japanese Cheesecake - Delicious Baking Recipe
To get started with this recipe, we have to first prepare a few ingredients. You can have japanese cheesecake using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Cheesecake:
- Prepare Egg Yolk mixture
- Get 250 g cream cheese, Philadelphia
- Prepare 150 ml full-cream milk
- Make ready 5 egg yolks, from 60 g egg
- Get 50 g castor sugar
- Take 50 g cake flour
- Make ready 20 g corn flour
- Prepare 30 g unsalted butter
- Prepare 1 tsp lemon juice
- Make ready Lemon peel from half a lemon
- Prepare Meringue
- Prepare 5 egg whites
- Take 60 g castor sugar
- Take 1 tsp lemon juice/ vinegar
My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake". This Japanese cheesecake is light and fluffy with a tangy creamy taste. It's like sponge cake meets cheesecake in one incredible dessert! I was recovering from an action-packed weekend this week.
Instructions to make Japanese Cheesecake:
- Preheat oven 150 C.
- Double boil the cream cheese and milk over a bain marie. Stir continuously till all are blended well. Remove from fire and stir in the yolks, one at a time. Stir in the butter, sugar, plain & corn flour and lemon peel.
- Whip up the egg whites, adding the sugar in 3 separate additions. Add in the lemon juice/ vinegar when adding the sugar for the first time. The meringue should be between soft and stiff peak. Meringue should be firm, dense and glossy.
- This is the most crucial step for successful rising of cheesecake as this recipe utilises only the meringue as a leavening agent. Soft peak will cause separation of cheese and egg white. Stiff peak will result in over rising of cake and have a cracked top.
- Rest the meringue for 2minutes. Check the meringue by using a spatula and use whisk to mix well in the lowest speed if meringue appears lumpy. Fold in 1/3 of the meringue into the cake batter. It is perfectly okay to sacrifice some volume at this point.
- Fold in the remaining meringue in 2 separate additions, using a whisk. Finally check that all flour is well mixed and that there are no lumps of meringue. Fold in any other flour using spatula ensuring batter is folded in from all the sides.
- Pour batter into a lined 8” cake pan with a removable bottom. Remove bubbles on the surface by dropping the pan twice onto the worktop from a height of 10 cm.
- Wrap the bottom of pan with 2 layers of aluminium foil & place it in a larger pan with hot water. Bake for 50 -65 min (depending on your oven). Do not use fan mode as that dries the cake.
- After the cake is baked, leave it in the oven with the door ajar for about 1h. This helps to reduce the shrinkage.
- Enjoy! Tastes best after 1 day in the fridge after the cheese flavour develops.
Is there a dessert more mesmerizing than a Japanese cheesecake? This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and — when cooked and cooled. This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'. It's light, fluffy, moist and less sweet than any other cheesecakes. Chocolate Cotton Cheesecake / Chocolate Japanese CheesecakeRun Away Rice.
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